Copycat Longhorn Parmesan Crusted Chicken Recipe
Introduction
This Copycat Longhorn Parmesan Crusted Chicken is a crispy, cheesy delight that’s easy to make at home. Featuring a golden Parmesan and panko crust layered with melty provolone cheese, it’s perfect for a satisfying dinner that feels special.
Ingredients
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- 1 cup grated Parmesan cheese
- 4 slices provolone cheese
- 1/4 cup ranch dressing or Caesar dressing
- 1 tablespoon chopped fresh parsley
Instructions
- Step 1: Pat chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and paprika.
- Step 2: Heat olive oil in a skillet over medium-high heat. Sear the chicken on each side until golden brown, about 4–5 minutes per side.
- Step 3: Transfer the seared chicken breasts to a baking sheet. Spread a thin, even layer of ranch or Caesar dressing on top of each piece.
- Step 4: In a small bowl, mix the grated Parmesan cheese and panko breadcrumbs. Press this mixture firmly onto the dressing-coated side of the chicken.
- Step 5: Place one or two slices of provolone cheese over the coated side of each chicken breast.
- Step 6: Bake in a preheated oven at 400°F (200°C) for 10–12 minutes, or until the cheese is bubbly and the chicken’s internal temperature reaches 165°F.
- Step 7: Remove from the oven, garnish with chopped fresh parsley, and serve immediately.
Tips & Variations
- For extra crunch, toast the breadcrumb and Parmesan mixture in the skillet before pressing onto the chicken.
- Use Caesar dressing for a tangier flavor or ranch for a milder, creamy taste.
- Substitute provolone with mozzarella or Swiss cheese for a different cheesy twist.
- Serve with a side of steamed vegetables or a light salad for a balanced meal.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to retain the crust’s crispness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used. Adjust cooking time as needed since thighs are thicker and may take longer to cook through.
Is it necessary to sear the chicken before baking?
Searing helps create a flavorful crust and keeps the chicken juicy. While you can skip it, the texture and depth of flavor may be less pronounced.
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Copycat Longhorn Parmesan Crusted Chicken Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This Copycat Longhorn Parmesan Crusted Chicken recipe features juicy, seasoned chicken breasts topped with a crispy Parmesan and panko breadcrumb crust, melted provolone cheese, and a tangy layer of ranch or Caesar dressing. Perfectly seared on the stovetop and finished in the oven, this dish delivers a delicious combination of creamy, crunchy, and savory flavors that remind you of the popular Longhorn Steakhouse favorite.
Ingredients
Chicken and Seasoning
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Coating and Toppings
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- 1 cup grated Parmesan cheese
- 4 slices provolone cheese
- 1/4 cup ranch dressing or Caesar dressing
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Season the chicken: Pat the chicken breasts dry using paper towels to remove excess moisture so the seasonings stick better. Season both sides evenly with salt, black pepper, garlic powder, and paprika for a flavorful base.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breasts and cook them for about 4 to 5 minutes per side, until each side is golden brown. This step locks in flavor and creates a crispy outer texture.
- Prepare for baking: Transfer the seared chicken breasts to a baking sheet. Spread a thin, even layer of ranch or Caesar dressing over the top of each chicken piece to add moisture and tanginess.
- Add the Parmesan breadcrumb crust: Mix the grated Parmesan cheese and panko breadcrumbs together. Press this mixture firmly onto the dressing-covered side of each chicken breast to create a crispy, cheesy crust.
- Top with provolone cheese: Place one to two slices of provolone cheese over the breadcrumb layer on each chicken breast, which will melt beautifully.
- Bake to finish: Preheat the oven to 400°F (200°C). Bake the chicken breasts for 10 to 12 minutes, or until the provolone cheese is bubbly and melted and the internal temperature of the chicken reaches 165°F (74°C) to ensure it is fully cooked.
- Garnish and serve: Remove the chicken from the oven, sprinkle chopped fresh parsley on top for a fresh finish, and serve immediately while hot and flavorful.
Notes
- Ensure chicken breasts are of even thickness for uniform cooking.
- Using panko breadcrumbs gives a lighter, crispier crust compared to regular breadcrumbs.
- Ranch or Caesar dressing adds moisture and flavor, but you can substitute with other creamy dressings if desired.
- Monitor the chicken during baking to avoid overcooking; using a meat thermometer helps.
- Leftover chicken can be refrigerated up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: Parmesan Crusted Chicken, Longhorn Copycat Recipe, Baked Chicken Breast, Cheesy Chicken, Panko Crust Chicken
